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dc.contributor.author	PEREZ ALONSO, CESAR
dc.contributor.author	FABELA MORON, MIRIAM FABIOLA
dc.contributor.author	GUADARRAMA LEZAMA, ANDREA YAZMIN
dc.contributor.author	BARRERA PICHARDO, JOSE FRANCISCO
dc.contributor.author	ALAMILLA BELTRAN, LILIANA
dc.contributor.author	RODRIGUEZ HUEZO, MARIA EVA
dc.creator	PEREZ ALONSO, CESAR; 122909
dc.creator	FABELA MORON, MIRIAM FABIOLA; 296378
dc.creator	GUADARRAMA LEZAMA, ANDREA YAZMIN; 296381
dc.creator	BARRERA PICHARDO, JOSE FRANCISCO;;3192631
dc.creator	ALAMILLA BELTRAN, LILIANA; 120382
dc.creator	RODRIGUEZ HUEZO, MARIA EVA; 66896
dc.date	2009
dc.date.accessioned	2016-03-16T17:17:59Z
dc.date.available	2016-03-16T17:17:59Z
dc.date.issued	2009
dc.identifier	http://www.redalyc.org/articulo.oa?id=62011384006
dc.identifier.uri	http://hdl.handle.net/20.500.11799/39503
dc.description	Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's model. The monolayer water content values of the microcapsules varied from 9.97 to 14.32 kg H2O/100 kg dry solids, and were used for determining the surface fractal dimension (Ds). Ds values ranged between 2.04 to 2.30 for the 2:1 WCMR and 2.17 to 2.43 for the 4:1 WCMR, respectively. Microcapsules topology was determined by Scanning Electronic Microscopy (SEM). Microcapsules with WPC100% exhibited smoother and more regular shaped topology than those with GA100% which tended to exhibit surface flaws and dents, while those made with the biopolymers blend exhibited an intermediate morphology. Rehydration times of the microcapsules were function of water activity (aw) and WCMR. The higher the WCMR, the higher the rehydration time required.
dc.format	application/pdf
dc.language	eng
dc.language.iso	spa
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=620
dc.rights	openAcess
dc.rights	openAccess
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8
dc.subject	Ingeniería
dc.subject	Fractal dimension surface
dc.subject	sorption isotherms
dc.subject	water activity
dc.subject	microencapsulation
dc.subject	topology
dc.subject	structural features
dc.subject.classification	BIOLOGÍA Y QUÍMICA
dc.title	Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules
dc.type	Artículo
dc.provenance	Científica
dc.road	Dorada
dc.audience	students
dc.audience	researchers
dc.type.conacyt	article
dc.identificator	2

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